Name: Pink Champagne Cake
Prep time: 30 min
Cook time: 29 min
Total time: 89 min
Ingredients: 1 (18.25 ounce) package white cake mix (such as Duncan Hines®); 1.3333333730698 cups pink Champagne; 3 eggs; 0.33333334326744 cup vegetable oil; 3 tablespoons cherry juice; 3 drops red food coloring; 1.5 cups heavy whipping cream; 0.5 (3 ounce) package instant white chocolate pudding mix; 1 tablespoon confectioners' sugar; 1 tablespoon half-and-half; 2.5 cups confectioners' sugar; 0.5 cup softened butter; 0.25 cup half-and-half; 2 tablespoons pink Champagne; 2 tablespoons cherry juice; 1 teaspoon vanilla extract; 0.5 (4 ounce) bar white chocolate, shaved into curls, or to taste

Pink Champagne Cake

4.5

(2)

2 Reviews

1 Photo

Moist pink cake is sandwiched between smooth layers of real cream and a thin layer of rich frosting seals the deal. Little splashes of champagne help give this cake a delicate evanescence that is sure to be a show stopper. This is a great cake to serve for birthdays, showers, or for any very special occasion. Guests will rave for the recipe. Keep cake refrigerated.

Recipe by regerjulie

Published on December 8, 2017

Prep Time:

30 mins

Cook Time:

29 mins

Additional Time:

30 mins

Total Time:

1 hrs 29 mins

Servings:

Yield:

1 8-inch layer cake

Jump to Nutrition Facts

Ingredients

Cake:

1 (18.25 ounce) package white cake mix (such as Duncan Hines®)
1 ⅓ cups pink Champagne
3 eggs
⅓ cup vegetable oil
3 tablespoons cherry juice
3 drops red food coloring

Filling:

1 ½ cups heavy whipping cream
½ (3 ounce) package instant white chocolate pudding mix
1 tablespoon confectioners' sugar
1 tablespoon half-and-half

Frosting:

2 ½ cups confectioners' sugar
½ cup softened butter
¼ cup half-and-half
2 tablespoons pink Champagne
2 tablespoons cherry juice
1 teaspoon vanilla extract

Topping:

½ (4 ounce) bar white chocolate, shaved into curls, or to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
Blend cake mix, 1 1/3 cup pink Champagne, eggs, and vegetable oil together in a large bowl until moistened, about 1 minute. Add 3 tablespoons cherry juice and red food coloring; beat at medium speed until smooth, about 1 minute. Divide batter between cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes. Cool in the pans for 5 minutes. Invert onto wire racks and let cool completely, 25 to 30 minutes.
Beat heavy cream with an electric mixer until peaks form. Sprinkle white chocolate pudding mix over cream; beat until thoroughly mixed. Mix in 1 tablespoon confectioners' sugar and 1 tablespoon half-and-half until filling is smooth.
Spread filling over 1 cake layer and place second layer on top.
Beat 2 1/2 cups confectioners' sugar and butter together with an electric mixer until combined. Mix in 1/4 cup half-and-half, 2 tablespoons pink Champagne, 2 tablespoons cherry juice, and vanilla extract until frosting is smooth and spreadable.
Spread frosting over cake. Top cake with white chocolate shavings. Chill until serving.

Cook's Note:

If frosting appears too thick, add small amounts of half-and-half to get a spreading consistency.

Editor's Note:

The directions for making cake layers are based on the particular brand mentioned. Follow instructions on box if using a different brand. Choose a cake mix without pudding added.

Nutrition Facts (per serving)

712	Calories
40g	Fat
79g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 712
% Daily Value *
Total Fat 40g	51%
Saturated Fat 18g	91%
Cholesterol 133mg	44%
Sodium 463mg	20%
Total Carbohydrate 79g	29%
Dietary Fiber 1g	2%
Total Sugars 65g
Protein 6g
Vitamin C 2mg	12%
Calcium 159mg	12%
Iron 1mg	7%
Potassium 180mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.